Zucchini Cheddar and Herb Biscuits
photo by angie_pangie
- Ready In:
- 24mins
- Ingredients:
- 10
- Yields:
-
16 biscuits
- Serves:
- 16
ingredients
- 1 large onion, chopped
- 59.14 ml unsalted butter, cubed
- 591.47 ml biscuit mix
- 14.79 ml fresh parsley, minced
- 2.46 ml dried basil
- 2.46 ml dried thyme
- 3 eggs, lightly beaten
- 59.14 ml milk
- 354.88 ml zucchini, shredded (& drained or patted dry between paper towels)
- 236.59 ml cheddar cheese, shredded (about 4 ounces)
directions
- Preheat oven to 400 degrees F & grease a large baking sheet.
- In a large skillet, saute the onion in butter until tender.
- In a large bowl, combine biscuit mix, parsley, basil, thyme & onion mixture.
- Stir in eggs & milk just until combined, then stir in zucchini & cheese.
- Drop by 1/4 cupfuls, 2 inches apart onto the prepared baking sheet.
- Bake 10 to 14 minutes or until golden brown.
- Serve warm, & if any are left over, refrigerate them!
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Reviews
-
These little critters are yummy, indeed! DH and DS really gobbled them up, and they were perfect with Recipe #222338. I used reduced fat biscuit mix and cheese, neither of which made a major difference IMHO. One big thing, though, is that I forgot to drain the zucchini and my batter spread out and the final products were more like thick pancakes than biscuits! They were tasty regardless, but if you are going for a more traditional biscuit don't forget to drain the zucchini LOL. Made for Veg*n Swap #16.